Fire up your grill for a delicious seafood dinner! Chef Billy Parisi shows us how to make halibut and arugula pesto with a side of spring vegetables.
Measurements:
For Pesto:
2 cups of fresh arugula
3 tablespoons of pine nuts
1 large garlic clove
juice of 1 lemon
1/4 cup of olive oil
1/4 cup of shredded Parmesan cheese
Kosher salt and cracked black pepper to taste
For the Spring Vegetables:
2 cups of julienne Shittake mushrooms
1 thinly sliced large shallot
1 bunch of green asparagus cut on a bias
1 bunch of white asparagus cut on a bias
1 cup of peas
2 tablespoons of olive oil
juice of 1 lemon
2 tablespoons of sliced chives
Kosher salt and cracked black pepper to taste
For the Fish:
two 4 to 6 ounce fillets of fresh halibut
2 tablespoons of olive oil
Kosher salt and cracked black pepper to taste
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This video is about cooking, halibut, pesto and arugula
